All I wanted was to sink my teeth into a BIG tomato galette. A galette with a crust so flaky, it would leave golden brown crumbs all over my lips. I don’t pretend to be a dainty eater.
Now that the Whole30 is in the rearview mirror, my food porn daydreams can finally come to life. So let’s grab all the lush, ripe heirloom tomatoes that we can get our hands on and have a baking party!
First, the crust. I haven’t talked about this much on the blog yet, but reintroducing wheat into my diet has been a bit of a problem for my tummy. I can feel my body working harder to digest wheat, and there’s some discomfort in my stomach. More on this in my recap post, but suffice to say, I’m going to try to keep things gluten-free here for a little bit longer.
I don’t know anything about baking a gluten-free galette, but I’m so glad that my friend Sarah does. She made this beautiful apricot galette with a lovely flaky crust, and it looked like it would be perfect for my tomato version. The dough was a bit tricky for me to roll out and to fold over, but the extra effort is worth it. The flakiness of the crust was spot on, and I couldn’t tell that it was gluten-free!
And yes, I know that this crust contains 8 tablespoons of butter. The standard formula for a galette is 1 1/4 cups of flour to 8 tablespoons of butter, and I didn’t want reinvent the wheel and tinker with the formula. Instead, I lightened up the toppings with a healthier kale pesto and a small sprinkling of cheese on top.
I waited 4 weeks to make this flaky delight, and it was so worth the wait!
MASTER LISA’S MISTAKES (AKA COOKING NOTES)
MASTER LISA’S MISTAKES (AKA COOKING NOTES)- Read the ingredients carefully because I didn’t. Instead of adding 3 tablespoons of tapioca flour, I added 3 tablespoons of xanthum gum to the mixture my first time around this recipe. Bad call.
- Even though you’re rolling the dough out on parchment paper, make sure to flour it. You’ll be able to lift the dough easier.
- “But Lisa, what if I don’t want to bother buying all those different types of flour?” No worries. As a food blogger, I tend to get carried away with food experimentation. You can make the dough with 1 1/4 cups of gluten-free all-purpose flour, 1/4 tsp of xanthum gum, 8 tablespoons of butter, and 4 to 6 tablespoons of iced water. You can also use regular all-purpose flour if not gluten free.
When you make this recipe, be sure to share your creation with me on Facebook, Twitter, or Instagram and use #hnbeats! I love it when you share your photos with me!
Gluten-Free Heirloom Tomato Galette with Kale Pesto
Ingredients
Dough (adapted from Snixy Kitchen)
- 1/3 cup (50g) oat flour
- 1/4 cup (45g) white rice flour
- 1/4 cup (45g) brown rice flour
- 1/4 cup (40g) quinoa flour
- 3 TBS tapioca flour, also known as tapioca starch
- 1/2 tsp xanthum gum
- 1/4 tsp salt
- 8 TBS cold unsalted butter, cut into small cubes.
- 4 to 6 TBS iced water
Kale Pesto
- 1/2 cup packed kale leaves, 2 large kale leaves
- 1/2 cup packed basil leaves, small handful
- 2 TBS pine nuts, or walnuts
- 2 TBS olive oil
- 2 TBS parmesan cheese
- 1 1/2 TBS water
- 1/2 TBS miso
- 1 tsp lemon juice
- 1/4 tsp salt
Tomato Filling
- 10 oz heirloom tomatoes
- 1/4 cup fresh yellow corn kernels
- 1/4 cup to 1/3 cup (20 to 30g) parmesan cheese
- 1 egg, beaten
- freshly ground black pepper, optional
Instructions
- In a medium bowl, mix oat flour, white rice flour, brown rice flour, quinoa flour, tapioca flour, xanthum gum, and salt together.
- Using a pastry cutter, incorporate the butter into the flour. When the pastry cutter gets clumped up, just use your fingers to break up the dough. Continue cutting the butter until the butter pieces are no bigger than the size of peas. You can also do this step by using a food processor or your hands to mix ingredients until the butter pieces are the size of peas.
- Add 3 or 4 tablespoons of cold water to the bowl and stir ingredients with a fork or with your hands. You should see a very crumbly dough. Squeeze a small handful of dough together with your hands. If the dough stays together in one piece, your job is done. If the dough is still crumbly, add another tablespoon of water and stir. Keep doing this until your dough can clump up together.
- Gather all the dough pieces together in a ball and flatten it into a disc. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
- While the dough is chilling, slice the tomatoes into 1/4-inch thick slices. Lay them over a dish or a baking sheet that is lined with paper towels. Sprinkle a pinch of kosher salt on top and set aside.
- Prepare the kale pesto by blitzing all the ingredients together until you get a smooth mixture.
- Preheat oven to 400 degrees F (205 degrees C).
- Lay a sheet of parchment paper on a work surface. Sprinkle some white rice flour on top and flour your rolling pin. Take the dough out of the refrigerator and roll it until you get a circle that is about 12 inches wide. If the dough starts sticking to the pin, flour the pin more or sprinkle some flour directly on the dough. Trim off the uneven edges of the dough if you like. Slide the parchment paper on top of the baking sheet. I find it easiest to transfer the dough to the baking sheet at this stage.
- Spread the pesto all over the dough, making sure to leave about 1 1/2 inches of space around the perimeter. Pat the tomato slices dry and lay them on top of the pesto spread. Sprinkle on corn kernels and parmesan cheese.
- Fold in the edges of the galette. The dough was a bit crumbly for me and there were a few cracks here and there. I pinched the dough together along these cracks to close it up.
- Crack the egg and beat it. Brush egg wash on the galette crust.
- Bake for 35 to 40 minutes, until the crust is golden brown and the cheesy is bubbly.
- Let galette cool for 15 minutes before serving.
Notes
NOTE: This post contains affiliate links to some of the ingredients I used for this recipe. I’ve included them here in case those ingredients are difficult for you to find in grocery stores.
Alice @ Hip Foodie Mom says
haha, yes I was surprised too about what I missed the most while doing the whole 30! Dude, I love this galette. . savory/tomato galettes are my fave!! and love this GF crust! Gorgeous!
Lisa says
Thanks, Alice!!
Rachel @ Baked by Rachel says
This is so pretty and such a perfect Summer dinner idea!
Lisa says
Thanks, Rachel!
Amy Stafford says
I had the same problem introducing gluten back into my diet, discomfort in my stomach and really tired. I try to keep it as gf as possible so I can’t wait to try this crust.
Lisa says
Thanks for sharing your experience, Amy! I think I’m doing a bit better with gluten now, but I think I feel better when I keep my meals gluten-free!
Catherine says
Dear Lisa, your galette is beautiful. This is a beautiful end of season treat that I have to make. That crust is perfect too. xo, Catherine
Lisa says
Thank you so much, Catherine!
Beth says
I love the combo of tomatoes and pesto so this galette has me wanting lunch at 7am!!
Lisa says
Haha, thanks, Beth!!
Sarah | Broma Bakery says
Uh, stunning photography love! Heirloom tomatoes are the royalty of tomatoes, IMO. I can see why you’d be craving this galette on the Whole 30!
Lisa says
Thank you SO much, Sarah!!
Julie | Small Green Kitchen says
I’ve never experimented with making GF flours before. I need to change that!
Such a lovely galette, Lisa! 🙂
Lisa says
Thanks, Julie! Experimenting with GF flours is getting to be pretty fun for me!
Linda @ Veganosity says
Tomatoes and corn are one of my favorite food combinations, the pesto is a big bonus. Great recipe, Lisa!
Lisa says
Thanks, Linda!
Traci | Vanilla And Bean says
Hooray for galettes! Heirloom tomato galettes no doubt. This is gorgeous, Lisa and the flavors are so vibrant and wonderfully in season! I can see why you’d miss things like this during Whole30… but now’s the time!! I’ve never made a gluten free pastry but your’s looks so flaky and deliciously golden… I may just have to give it a go! Thank you for always inspiring me my dear!
Lisa says
Traci, you should definitely give gf pastry a try. If anything, I would love to know what you think of it (and can probably learn a few things from you)!
Melissa Falk says
Great looking recipe, Lisa. I could live on heirloom tomatoes.
Lisa says
Thanks, Melissa! I can totally live on them, too!
Jessica @ Nutritioulicious says
This looks absolutely amazing! It just screams end of summer!
Lisa says
Thanks, Jessica!
Joanne says
So, I’m LOVING that with both have plays on tomato galettes up on the blog today! This just means I need to make another one, this time with kale pesto!
Lisa says
Oh my gosh, I can’t believe we both posted galette recipes the same day!! I LOVE LOVE LOVE the colors of yours! And how did I not know that it was tomato week??
Kelly - Life Made Sweeter says
I would be dreaming about this galette too! It looks gorgeous and the heirloom tomatoes can’t be beat! I had the same problem with gluten last year too and have cut out most of it now so I can’t wait to try this crust. Love the kale pesto!
Lisa says
Thanks, Kelly! Let me know if you try it!
Amy | Club Narwh says
I totally see why you were craving this gorgeous tart! It just screams summer. Also tomatoes are the best. So is butter 😉
Lisa says
Thanks, Amy!! Hehe, butter is fantastic indeed!
Julia says
Huge congrats on finishing the Whole30 like a champ! It’s no easy feat, for sure..and I bet your body just feels so refreshed and squeaky clean! I’m in love with this galette! That kale pesto and those heirloom tomatoes? Perfection. And bring on that crust!
Lisa says
Thank you so much, my dear! It’s amazing how my eating habits have changed after 30 days of that diet!
EA-The Spicy RD says
Gorgeous galette & anything with tomatoes gets my vote! Maybe even more so than chocolate. Well, maybe 🙂 Sorry to hear about your on-going stomach troubles! Not to butt in, but in addition to, or instead of, gluten being problematic for you, have you tested yourself for an intolerance to high FODMAP foods {which would be the carbohydrate component of wheat}? One or the other {gluten or FODMAPs} or both, could be something to explore 🙂 Can’t wait to make this-cheers!
Lisa says
EA, thank you so much for that suggestion! I’ve never thought of testing for an intolerance to FODMAP foods, but I’ll definitely look into that now!
katja says
hi! the recipe for the dough looks nice and i would like to make it. but i have a few question. is it ok if i blend oats and quinoa grains to get the flour? how much tapioka is in 3 spoons? and the last one – i don’t have xantan gum and i really don’t want o use it. so, what would be the best substitute? if i just skip it, would i be still able to roll it? thank so much. katja